Had this the other night and made a couple of small changes.
Used Balsamic vinegar, and used poppy seeds instead of sesame seeds. We also used Namida® 100% Pure Wasabi Powder.
Cooked the prawns in a pan and added the marinade into the pan after the prawns had been turned over.
Served the cooked prawns with a green salad with tomatoes and red onions, sprinkled with the poppy seeds.
It was lovely, just the right amount of sweetness and the wasabi flavour coming through without overwhelming the delicate taste of the prawns.
Will definitely do this again.
Tonight we are using the same marinade on steaks which will be cooked on the BBQ. Will let you know how that turns out. 🙂
The original recipe can be found at https://wasabi.org/2010/09/wasabi-honey-shrimp/.
This is what the meal looked like.
Ready for eating: